Sage and Sweet Potato Nourish Bowl with Balsamic Glaze

I really had no idea what to name this because there are so many flavors going on in this nourish bowl! There’s fresh sage, garlic, onion, purple sweet potato, mushrooms, kale, chicken, and quinoa. This meal is colorful, warm, cozy, and nourishing. If you’re looking to eat a nutrient-dense meal, then you’ll definitely want to try this Sage and Sweet Potato Nourish Bowl with Balsamic Glaze!

Nutritional benefits of this recipe

Just a few of my favorite!

• Sage improves brain function, cholesterol, blood sugar, oral health, and more.
• Purple sweet potatoes are a rich source of anthocyanins which cause purple, red, and blue color in fruit and veggies. Anthocyanins are a flavonoid that help reduce inflammation, balance blood sugar, and protect the body from disease.
• Chicken is rich in protein which helps balance blood sugar, cravings, and sustain muscle which increases metabolism.

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Ingredients

Chicken – I used chicken breast, but you can also use chicken thigh or tenders

Purple sweet potato – or sub regular sweet potato or Japanese sweet potato

Onion – I used sweet onion, but you can use any other that you would like!

Mushrooms

Kale

Quinoa – Or sub rice, lentils, or a combination

Fresh sage leaves

Avocado oil

Spices – salt, pepper, ground paprika, and ground ginger

Balsamic glaze – I recommend staying away from those that have sugar or other refined ingredients added. It’s super easy to homemake yourself! You’ll just simmer balsamic vinegar in a pot for about 15-20 minutes until reduced by half and thick enough to coat a spoon.

Method

1. Prep all the ingredients by cutting them up as instructed.
2. Prep the sweet potato – Finely chop 8 sage leaves. In a large bowl, toss the sweet potato in 2 Tbsp avocado oil, 1/4 tsp salt, cracked black pepper, and the finely chopped sage leaves. Put onto a baking sheet and bake for about 15-20 minutes until tender. It’ll depend on how large you cut the sweet potato.
3. Prep the chicken – In a large bowl, toss the chicken in 1 Tbsp avocado oil, 4 minced garlic cloves, 1/2 tsp salt, 1/2 tsp ground paprika, 1/4 tsp black pepper, a couple pinches of ground ginger. Set aside.
4. Preheat a large skillet to medium-high heat with avocado oil.
5. Once the skillet is heated, add the chopped onion, sliced mushroom, 4-5 thinly sliced sage leaves, and a sprinkle of salt and cook for about 5 minutes or until browned to your liking. Move the onion and mushroom to the sides of the pan to give space for the chicken. Add oil if needed then add the chicken and cook for a couple minutes on each side until cooked through. Remove everything from the pan onto a plate then add the chopped kale leaves and cook a few minutes until wilted.
6. To plate: Put quinoa into a shallow bowl then add the sweet potato, chicken, onion/mushroom mixture, and sautéed kale. Drizzle with balsamic glaze or other sauce of choice and enjoy!

How to homemake balsamic glaze

It’s way easier than you may think! You only need balsamic vinegar for this recipe, but you can add a couple tablespoons of coconut sugar or honey if you would like.

1. Heat 1/2 cup balsamic vinegar in a small saucepan over medium heat.
2. Simmer on low-medium for 15 minutes until it coats the back of a spoon.

Modifications

• Sub the sage with rosemary if you prefer the flavor of rosemary instead.
• Use regular (orange) sweet potatoes or Japanese sweet potatoes in place of the purple.
• You can sub the sautéed kale for fresh arugula for a brighter, peppery flavor.
• Use any other sauce on the bowl – A creamy yogurt sauce would be delicious!

Other Nourish Bowls you’ll love

Moroccan Chicken Nourish Bowl

Greek Chicken Nourish Bowl

Coconut Curry Chicken and Veggies

Chicken Shawarma Bowls

Taco Bowls

Sage and Sweet Potato Nourish Bowl with Balsamic Glaze

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• Author: Christine Manes

Ingredients

Scale 1x2x3x

Chicken:

1 lb chicken breast, cubed

1 Tbsp avocado oil

4 large garlic cloves

1/2 tsp ground paprika (regular, not smoked!)

1/2 tsp salt

1/4 tsp ground black pepper

Optional: A couple pinches ground ginger

Sweet potato:

2 med-large purple sweet potato, cubed 1″ pieces

2 Tbsp avocado oil

8 sage leaves, finely chopped

1/4 tsp salt

Cracked black pepper

Skillet veggies:

1/2 large onion, roughly chopped

3 cups chopped kale leaves

6 oz mushrooms, sliced

4–5 sage leaves, chopped

To serve:

Quinoa

Balsamic glaze

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Instructions

1. To homemake balsamic glaze: In a small saucepan, heat 1/2 cup balsamic vinegar to medium then simmer at low-med for about 15 minutes until reduced by half and it coats a spoon. Remove from heat and let it cool to thicken more.
2. Prep all the vegetables by cutting them up as instructed.
3. Prep the sweet potato – Finely chop 8 sage leaves. In a large bowl, toss the sweet potato in 2 Tbsp avocado oil, 1/4 tsp salt, cracked black pepper, and the finely chopped sage leaves. Put onto a baking sheet and bake for about 15-20 minutes until tender. It’ll depend on how large you cut the sweet potato.
4. Prep the chicken – In a large bowl, toss the chicken in 1 Tbsp avocado oil, 4 minced garlic cloves, 1/2 tsp salt, 1/2 tsp ground paprika, 1/4 tsp black pepper, a couple pinches of ground ginger. Set aside.
5. Preheat a large skillet to medium-high heat with avocado oil.
6. Once the skillet is heated, add the chopped onion, sliced mushroom, 4-5 thinly sliced sage leaves, and a sprinkle of salt and cook for about 5 minutes or until browned to your liking. Move the onion and mushroom to the sides of the pan to give space for the chicken. Add oil if needed then add the chicken and cook for a couple minutes on each side until cooked through. Remove everything from the pan onto a plate then add the chopped kale leaves and cook a few minutes until wilted.
7. To plate: Put quinoa into a shallow bowl then add the sweet potato, chicken, onion/mushroom mixture, and sautéed kale. Drizzle with balsamic glaze or other sauce of choice and enjoy!

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